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traditional balsamic vinegar
Traditional Balsamic Vinegar (or Aceto Balsamico Tradizionale) is a costly type of balsamic vinegar produced in the Emilia Romagna region of Italy. Unlike inexpensive "Balsamic Vinegar of Modena" (BVM), Traditional Balsamic Vinegar (TBV) is produced from cooked grape must, aged at least 12 years, and is protected under the European Protected Designation of Origin (PDO) system.〔EC Council Regulation No. 813/2000〕 (BVM has lesser protection under the European Protected Geographical Indication (PGI) system.〔EC Council Regulation No. 583/2009〕) Although the names are similar, TBV and the inexpensive imitation BVM are very different.〔Giudici, P.; M. Gullo; L. Solieri; P. M. Falcone (2009). Technological and Microbiological Aspects of Traditional Balsamic Vinegar and their influence on Quality and Sensorial Properties. Advances in Food and Nutrition Research, vol. 58.〕
== History ==
A comprehensive study about the original making procedure, the aging conditions, and the sensory profile is not available. This and the few and often-confusing documents make the reconstruction of the true history of TBV a challenge.
The first generally accepted document referring to a precious vinegar produced in the area of Modena and Reggio Emilia is the poem written in the 12th century by the monk Donizo of Canossa,〔Donizo, Acta Comitissae Mathildis (Retrieved from: Donizone, 2008. Vita di Matilde di
Canossa. (Golinelli, P. Ed.). Jaca Book〕 although the word "balsamic" is never mentioned. The first testimonies clearly speaking about "balsamic vinegar", as well as of recipes and making procedure appear from the 19th century even if little is known about the original recipes and related making practices.〔Benedetti, B. (2004). Fatti in casa l’aceto balsamico. Manuale illustrato per la formazione conduzione di una acetaia. Il Fiorino, Modena (Italy)〕 The adjective "balsamic" has been used to designate any kind of generically aromatic vinegar and products not just obtained from the fermentation of grape must alone.〔Saccani, F. and Ferrari Amorotti, V. (1999). II balsamico della tradizione secolare. Artestampa, Modena〕 As far as the aging method is concerned, it is very similar to the Solera system used in Spain after Napoleonic Wars, spreading abroad after the second half of the 19th century.〔Simpson, J. (2003). Spanish Agriculture: The Long Siesta. Cambridge University Press, Cambridge, pp. 1765–1965〕
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